An Obsession with All Things Handmade and Home-Cooked

Tag Archives: breakfast

Living in the land of the original $4 toast, it’s easy to become jaded about the countless open-faced sandwiches now infiltrating menus across the country. In fact, looking back at this story now, $4 seems like a remarkable bargain. It’s not uncommon to see a single slice of crusty bread command $6, $7, or even as much as $12 dollars if topped with half an avocado and paired with a frilly salad. Strange but true, the toast trend appears to be here to stay, and is only inflating alongside the inscrutable local economy.

Friends, it’s time to take toast back. I don’t mean that we should all be making Instagram-worthy edible artworks on thickly sliced, grainy artisan loaves, but that we should be able to take some average sandwich bread, throw it in a toaster, and spread something delicious on it. Is that so much to ask? I think that a lot gets lost in translation when it comes to the endless array of topping options, at least when ordering toast at a restaurant. When it arrives at the table with over an inch of spreads, vegetables, fruits, and nuts, it’s a wholly delicious creation, but don’t call it toast; you’ve gone well beyond those boundaries and into the terrain of tartines.

Getting back to home toast, all that really matters is starting out with decent bread and slathering on a quality topping. Pick out a sweet option and you could be looking at breakfast, snack, or dessert; talk about getting a real bang for your buck. Nocciolata Dairy Free will instantly cure even the most severe chocolate craving. A flawless dupe for the beloved chocolate-hazelnut spread known as Nutella, it’s sticky yet silky smooth, and honestly sweet enough to pass for frosting. It feels outrageously indulgent to pass for a morning meal, and yet somehow easy enough to rationalize as a healthy choice, thanks to all those wholesome hazelnuts packed into each jar. Don’t question that logic; just slather it on thick, and if anything, top only with a pinch of coarse salt for maximum enjoyment.

Plain nut butters naturally make for a more neutral base, but that doesn’t mean they should lack flavor. Vivapura’s raw pecan butter is a shining example of a superlative spread, positively radiating nutty aroma upon opening the jar. It’s hard to believe that something so luscious could be just so simple, containing only nuts and salt. Almond butter may be having a moment, but pecans have all that richness, and then some.

Many have decried the toast trend, pointing out blatant price gouging as if that wasn’t the case for every other dish on offer, but that’s not my MO. I just think we should start taking toast back; back into our own kitchens, and back to its more humble roots.

A hallowed date with many names, there is all but one antiquated nickname that I can fully endorse, even as a nonsecular participant. Sorry, but the title of “Fat Tuesday” no longer fits the bill for modern times, especially when the moniker of “Pancake Tuesday” can be readily swapped in for a far more appealing and accurate label. Born of religious traditions that involve gorging oneself before the leaner days of lent, the celebratory aspect is the only piece I’m interested in, quite frankly. That’s to say nothing of how the so-called fat pancakes of yore bear little resemblance to the eggless, dairy-free flapjacks that grace my skillet today, which could run circles around those early butter-laden diet bombs. It’s no wonder that revelers would feel compelled to repent after such a gut-busting day of indulgence.

It’s time to leave those feelings of guilt and regret in the past. Pancakes are the star of the day and deserve to shine with fresh flavors, just like this punchy little short stack right here. Fluffy, lightly sweetened pillows that are no pushovers, equal parts flour and cornmeal contribute a heartier texture in addition to a subtly savory cornbread flavor. Juicy raspberries and crisp jalapenos dot the surface of each disk, making every bite both sweet and spicy. Although you could certainly cut one or the other out of the picture to simplify, especially if catering to a strong sweet tooth or salt tooth, the combination is positively invigorating, no matter what time of day you prefer to celebrate your pancakes.

*If using frozen and thawed raspberries, just bear in mind that your pancakes will take on more of a pink hue overall, due to the excess juices. Try to drain the berries as best you can to mitigate the effects.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, and salt, mixing thoroughly to both aerate and combine the ingredients. Separately, mix the oil, non-dairy milk, and vinegar before adding all of the liquids into the bowl of dry goods. Introduce the berries and jalapeno at the same time, stirring with a wide spatula to incorporate everything into the batter. It’s perfectly fine to leave a few lumps remaining, as it’s much better than running the risk of over-mixing and creating tough pancakes.

Heat a large non-stick skillet over medium heat and very lightly grease the bottom. When hot, spoon about 1/4 cup of batter into the pan for each pancake, leaving a good amount of space in between so that there’s ample room for flipping. Lightly smooth out the tops to further round the shapes and even out any central peaks. Cook until bubbles appear all over the surface and the underside is golden brown. Flip with a spatula, and cook until equally browned on the other side.

When it comes to food, little luxuries are not necessarily about overindulgence or decadence so much as they are small gifts you give yourself; modest treats to look forward to on an average day. Especially in the lean days of early January, it’s important to maintain these simple pleasures while everyone else seems to demand austerity, as if trying to atone for their holiday dietary sins. Luckily, it’s not difficult to reward yourself with something both sweet and healthy at the same time! Looking to the tropics for inspiration, a charming new juice shop in Honolulu offers papaya, re-imagined as a breakfast dish dressed beautifully enough to pass for dessert.

It’s far from a complex concept, but at The Salted Lemon, they’ve perfected the art of building an unsinkable papaya boat. Local orange and pink-hued fruits, more brilliant than a sunrise in paradise, are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying. Eating this assembly is a rich experience that carries none of the guilt one might assign to traditional excess. Though the original is not vegan, the staff was more than willing to try something new, making use of my favorite almond-based yogurt once I snagged a cup at a nearby grocery store.

Lest you think that papaya boats are only the stuff of fancy cafes and languorous tropical vacations, just take a gander at the short and sweet formula below. They are effortless to whip up on any typical morning, no special occasion required, and no pretense need apply. All varieties of berries or cut fruits could be considered as welcome additions, so don’t be afraid to shake up the routine and experiment with new toppers.

While anything goes when it comes to vegan yogurt options, there’s no better brand to turn to than So Delicious, offering cultured coconut and almond bases, each boasting a full spectrum of enticing flavors. These prime alternatives make it a breeze to live dairy-free, which is why I wanted to share an equally easy concept as part of their 21-Day Dairy Free Challenge. Consider this your first step towards sweet, creamy satisfaction, and then join in on the initiative for even greater rewards!

Divide a 1/2 cup of the granola between two plates to set up a “foundation” for your papaya boat to rest on. This will help prevent it from capsizing when you eat it, and it also adds a nice additional layer of crunchy cereal to enjoy.

Place the remaining granola inside the papaya halves (1/4 cup inside of each) and top that with the yogurt, spooning equal amounts into the two boats. Arrange the sliced banana and blueberries as desired, and top with a sprinkle of chia seeds over the whole assembly. Finish with a light drizzle of syrup if desired, but with properly ripened, seasonal fruit, it should be plenty sweet enough without.

Holiday shopping mania is predictably growing to a fever pitch yet again, making expeditions into any store a veritable mine field of aggressive sales pitches and tempting impulse buys. Shiny new toys beckon to both young and old, crowding out more rational thoughts of measured resistance. It’s easy to get sucked in, especially when deeper discounts promise “the best deals of the season!” no matter how many times the price is still sure to drop. Though I’m far from immune from this siren song, and probably the worst person to consult about saving vs. splurging, it’s simply become too much to stomach. Tired of watching every outing turn into yet another spending opportunity, I’m ready to swear off the stores and start shopping through my own dusty shelves instead.

There’s a whole trove of rarely used culinary treasures stashed away in kitchen cabinets and buried under the everyday staples. Move aside the gently warped sheet pans and cake tins flecked with faint patina, and once prized possessions suddenly come back into sharp focus. Humble, common, and yet so rarely employed, it’s the waffle maker that sits at the bottom of the stack, one of the oldest kitchen residents aside from the storage unit itself.

A victim of dish washing aversion, it’s not the usage, but the cleanup afterward that prevents me from plugging in and firing the iron up. Once silly excuses can be put aside, that small inconvenience is quickly forgotten by the ease of preparation. Putting it into perspective, such hassle is on par with managing mini muffin pans and their many crumb-filled crevasses that must be addressed. That’s a small price to pay for breakfast bliss, especially compared to the price tag of yet another superfluous gadget.

As for the waffles themselves, you truly can’t go wrong no matter what flavor adventure you embark upon. Basic batters tend to get a more appreciative reception around here, so I kept mix-ins to a minimum while infusing a pronounced pomegranate taste into every bite. If it were just me eating, I would toss in a generous handful of arils without a second thought, but that uniquely crunchy texture can be rather polarizing, as I’ve found with my typical panel of taste-testers. Regardless, the pomegranate molasses is not optional or replaceable, since nothing else will deliver the same deep, tangy, and slightly earthy punch.

Should that secret ingredient prove to be elusive, don’t let that become another excuse to let your waffle iron remain cold for another season! Consider the recipe below merely a template for crispy yet fluffy waffles of any flavor, given a few quick swaps. Use any fruit juice or even plain old water instead of pomegranate, lose the cinnamon or add more spices to the party, and consider maple syrup, agave nectar, or standard molasses instead of the pomegranate molasses. Once you start waffling again, you’ll wonder why you ever stopped in the first place.

Begin by heating up your waffle iron so that it’s ready to go as soon as the batter is, too. Combine all the dry ingredients and then add in the wet. Stir to incorporate, but don’t over do it- A bit of lumpiness is just fine!

Once your iron is nice and hot, grease with cooking spray or margarine, and ladle a healthy portion of batter on top. It really depends on the size of your waffle iron, so don’t be discouraged if your first couple are a little bit funny looking. Cook for about 4 – 6 minutes or until golden brown all over and serve immediately.

If you’d like to save them for later, allow the waffles to cool for completely on a wire rack. Wrap them tightly in a clean plastic bag and stash them in the freezer for up to 3 months.

Yields about 4 – 6 large waffles, or 8 – 12 small, depending on the size of your waffle iron.

If there’s anything good to be said in favor of the colder, wintery climate slowly but surely settling in across the northern hemisphere, it would undoubtedly be about baking. No longer does the kitchen itself become a sweltering sauna upon preheating the oven, and whipped meringue stays fluffy and pert, regardless of the duration. Holiday cookie plates aren’t the only reason why bakers return to their sugary arsenal around this time of year; the seasonal shift triggers an instinctive need for warmth and comfort, both of which can be found in ample supply within a fresh batch of flaky apple danishes, still steamy within, or gooey chocolate chip cookies, soft as non-dairy butter.

The soothing capacity of homemade baked foods isn’t limited to any single genre, and exactly what sweet treat one pulls out of that radiating electric range is a highly personal choice. For me, tender, sticky gingerbread would be on the menu every day if I was living solo. Since variety is the spice of life, or so I’m led to believe, perhaps it’s a good thing that my family members all have their own words of wisdom once the oven roars back to life after its summer hibernation.

Hands down, scones will always rank near the top of the list for my mom, whether they’re served with extra icing for dessert or a smear of jam for breakfast. My tried-and-true formula, that fool-proof ratio of flour, liquid, and fat effortlessly yielding golden brown and delicious biscuits, rarely varies. The mix-ins are what keeps each subsequent batch exciting, preventing palate fatigue before the frozen earth outsides begins to thaw.

Looking to shake up the standard pastry routine, I was in luck when Meduri Fruit offered to send me a sample of their wares. Calling these morsels “boutique-quality dried fruit” sounds like a dubious compliment at first blush, but these specimens were truly outstanding. Whereas bulk bin picks are certainly more economical, they often dry out to a consistency better suited to beefless jerky, deterring more frequent purchases. None of that can be found here. Each variety is clearly dehydrated with care, maintaining an incredibly soft, chewy texture in each sweet piece.

Using such intensely flavorful dried fruits allows the kitchen-sink approach to work so brilliantly in these unassuming scones. Their inner beauty is revealed with each bite, the essence of a different fruit coming forward in alternating nibbles and crumbs. The specifics aren’t terribly important when selecting your own dried fruits; quality counts above all else.

Preheat your oven to 375 degrees and line a baking sheet with a piece of parchment paper or a silpat.

Mix the flour, almond meal, sugar, baking powder, and salt together in a large bowl until thoroughly blended. Cut the margarine into tablespoon-sized pieces before dropping them into the dry goods. Using a pastry cutter or two forks, cut in the margarine until you have coarse crumbs with chunks of margarine no larger than the size of a lentil. Add in the dried or candied fruits of your choice, tossing to coat with flour before drizzling in 3 tablespoons of non-dairy milk along with the lemon juice and almond extract. Mix thoroughly, using your hands to bring the dough together if necessary, and slowly incorporate additional non-dairy milk if the mixture is still to dry to form a cohesive ball.

Gather up the dough into a big round and place it on your prepared baking sheet. Pat it out into an even round about 1/2-inch in thickness. Use a very sharp knife to slice it into four equal wedges, and then sprinkle them with slice almonds. Press down gently to make sure the nuts adhere to the tops of the scones.

Bake for 18 – 20 minutes, until golden brown all over. Serve warm or cool on a wire rack for later. Place in an air-tight container or wrap tightly in plastic and store in the fridge for up to 3 days.

How can it be that I’ve gone about my life for 24 years, blissfully ignorant of the glorious celebration that is National Grilled Cheese Sandwich Month? That’s 24 wasted Aprils, 24 missed opportunities to indulge in this childhood pleasure. No- Make that only 23 chances to indulge in melted cheesy goodness between two pieces of toasted bread, because this is the year that I start making up for lost time.

The time to start small with the standard assemblage has passed; I’m plunging in with gusto. Ditching the standard white or wheat bread, the party gets started with two fluffy pancakes on either end. Ever so lightly sweetened, they provide the perfect counterpoint to the salty, savory ingredients that they flank. After cooking and cooling, the pancakes go back into the frying pan, this time topped with a heaping handful of Mexican Style Shreds, so graciously provided by Go Veggie! (formerly known as Galaxy). Once melted to a magnificently gooey consistency, one pancake is topped with a hefty serving of the eggiest, creamiest tofu scramble I know, while the other is garnished with thinly sliced ripe tomato. Grilled until warmed through, the two halves come together to create one monster of a sandwich, better than a mere grilled cheese and yet one that carries the same comforting nostalgia. Break out the fork and knife for this one, because it’s messy, it’s sloppy, and oh so satisfying.

Oh April, if only I knew of your cheesy charms sooner. If this is just the start, this will be a good month, indeed.

There may be a fresh coat of snow on the ground, but here’s some news that will surely put a spring in your step: The spring 2013 issue of Allergic Living Magazine has been been unleashed! Even if the weather doesn’t cooperate with our calendar-assigned seasonal switch, a responsible publication will always follow the rules. Like clockwork, the latest quarterly will hit newsstands near you well before the flowers bloom.

It was my pleasure to work with the incomparable Alisa Fleming once more, illustrating her latest batch of tempting recipes. For this issue, it was all about bringing a bit of sweetness to the early hours of the day, all without any gluten or dairy, and easy options to accommodate any dietary restrictions.

Crisp on the outside but light and fluffy within, Strawberry Shortcake Waffles are sure to pull anyone out of even the deepest winter funk. Softly whipped coconut cream tops off each ridged breakfast cake, complete with gently macerated and fork-tender ripe strawberries. It’s the complete package for anyone who’s craving a bit of decadence first thing in the morning.

Cinnamon Roll Pancakes were clearly designed with the voracious sweet tooth in mind, satisfying that sugar craving without starting the day in a sugar coma. Luscious ripples of brown sugar and cinnamon are swirled throughout each and every flapjack, perfectly fitting their namesakes both in taste and appearance. The whole short stack wouldn’t be complete without a light drizzle of icing, of course.

Recipes this good really shouldn’t be relegated only to the morning’s first meals… Either of them are more than worthy of a dessert or after dinner treat, too!